Stanovenie biogénnych amínov vo vzorkách potravín a nápojov
Klíčová slova:biogénne amíny, metódy stanovenia, dusíkaté zlúčeniny, potraviny, nápoje
Biogenic amines are low-molecular-weight nitrogen compounds that are formed primarily by the decarboxylation of amino acids by microbial enzymes. These active substances are found mainly in various types of food or beverages. At certain concentrations, biogenic amines are essential for many physiological functions but toxic if consumed in large quantities. Therefore, the development and optimization of methods sensitive to determine these substances are very much needed. The determination of biogenic amines in food and beverages by the most commonly used separation methods with different types of detection is covered in this review.